Shrimp Shanghai

READY IN: 1hr 10mins
Recipe by Chocolatl

Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time.

Top Review by La Dilettante

Very, very tasty! I had my doubts about using whiskey, but took the plunge, and wow! Changes I made: vegetable stock instead of chicken stock, and grated fresh ginger instead of powdered. Other than that, I did it according to instructions. I didn't have cherry tomatoes, so will serve it tonight with chopped Romas, steamed broccoli, and basmati rice. I will definitely make this again!

Ingredients Nutrition


  1. Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
  2. Add shrimp and mix well.
  3. Cover and refrigerate for 1 hour.
  4. Drain shrimp, reserving marinade.
  5. Heat oil in a wok or large skillet over high heat.
  6. Add shrimp and stir-fry 2-3 minutes.
  7. Add peas and stir-fry 1 minute.
  8. Add water chestnuts and stir-fry 1 minute.
  9. Remove shrimp and keep warm. (Leave the vegetables in the pan.).
  10. Mix cornstarch with enough cold water to form a thin paste.
  11. Stir into marinade.
  12. Pour marinade mixture into pan with the vegetables.
  13. Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
  14. Pour sauce over shrimp.
  15. Serve with rice and cherry tomatoes.

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